ABSTRACT
Ba s e d on historical and geographical evidence and according to Hymowitz (1970), the soybean (Glycine max) first emerged as a domesticated crop in the eastern half of North China around the 11th century B.c. of the Zhou Dynasty. Because it is easily grown and adaptable to a wide range of soils and climates and because it contains high protein and oil, the soybean was consid ered one of the five sacred grains (or wu gu in Chinese), along with rice, wheat, barley, and millet, which are essential to the Chinese diet and civilization.